Serves: 4

Nutritional Information Per Serve:

  • Calories 260
  • Protein 37.5g
  • Carbs 5.5g
  • Fat Total 8.5g Saturated Fat 3g


  • 4 small chicken breasts
  • 2 tsp olive oil
  • 25g dried porcini mushrooms
  • 180ml (3/4 cup) warm water
  • 2 green shallots, sliced
  • 1 leek, white part only, sliced
  • 500ml (2 cups) liquid chicken stock
  • 2 garlic cloves, crushed
  • 200g Swiss brown mushrooms, cleaned, sliced
  • 5 fresh thyme sprigs
  • 1 tbsp Dijon mustard
  • 1 tbsp crème fraiche
  • Blanched broccolini or green beans, to serve
  • Fresh baby parsley leaves, to serve


  1. Place chicken on a plate and drizzle with 1 tsp of oil. Toss to coat. Season well. Place dried porcini mushrooms in a bowl and cover with warm water. Set aside for 10 minutes to soak. Drain, reserving soaking liquid. Roughly chop rehydrated porcini and set aside.
  2. Heat a large heavy-based frying pan over high heat. Cook chicken for 3 minutes or until golden on 1 side. Turn and cook for 3 minutes or until almost cooked through. Transfer to a clean plate.
  3. Reduce heat to medium and add remaining oil. Cook shallot and leek, stirring, for 5 minutes or until golden and caramelised. Add stock, garlic, porcini and soaking liquid, mushroom, thyme and mustard. Stir and bring to a simmer. Return chicken to the pan. Cook for 5 minutes. Stir in crème fraiche. Simmer for a further 3-5 minutes or until sauce has reduced and thickened.
  4. Slice chicken and serve with mushroom sauce and broccolini or green beans. Top with baby parsley leaves to serve.